Jessie Prawlucki

My Venues

  • Fond
    1537 S 11th St
    Philadelphia, PA

Accolades

  • Nominee for Outstanding Pastry Chef
    James Beard Foundation
  • Top Up-and-Coming Restaurant
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

Where I Go Out

At My Venues

Malted milk chocolate ice cream
Malted milk chocolate ice cream
$$$$, Full Bar, New American, Passyunk Square
"Save room for dessert at Fond. I adore the malted 'sundae' with velvety ice cream, an infallible chocolate/peanut butter flavor combination. The crunch of peanut brittle on top is a must-have."
Berkshire pork belly
Berkshire pork belly
$$$$, Full Bar, New American, Passyunk Square
"My Passyunk neighbor Lee Styer braises Berkshire pork in Dijon jus, a classic French treatment. The pig has a tender interior and slightly crispy exterior. It's porky greatness all around."
Tasting menu
Tasting menu
$$$$, Full Bar, New American, Passyunk Square
"A multi-course tasting menu at a BYOB is hard to find, and I always enjoy this one, especially when Lee Styer includes his pâté or chicken liver mousse. I always book the single chef's table in the backyard. On a nice day, surrounded by plants and herbs, it’s hard to beat."
Olive bread
Olive bread
$$$$, Full Bar, New American, Passyunk Square
"The olive-studded loaves used for bread service at Passyunk BYOB Fond are ridiculously tender inside. Pastry chef and co-owner Jessie Prawlucki bakes them with a killer crust and the perfect amount of chew."
Foie gras soup
Foie gras soup
$$$$, Full Bar, New American, Passyunk Square
"Made from the scraps of Fond's seared foie gras appetizer puréed with brandy and cream, this soup is just amazing. The flavor and texture are so superb I could eat it for breakfast, lunch and dinner."